Food & Cooking Recipes Salad Recipes Minestrone Salad 3.3 (66) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Anna Williams Servings: 4 This cool pasta borrowsflavors and ingredients -- greenbeans, cannellini beans, zucchini,tomatoes, and carrots -- fromminestrone soup. Ingredients 1 teaspoon coarse salt, plus more for seasoning 8 ounces gemelli or other pasta, such as penne or rotini 4 tablespoons extra-virgin olive oil 1 small onion, cut into ¼-inch dice 2 cloves garlic, minced 1 carrot, peeled and cut into ½-inch dice 1 zucchini (about 6 ounces), cut into ½-inch dice 4 ounces green beans, cut into 1-inch pieces 1 ¼ cups corn kernels, cut from 1 ear, or frozen Freshly ground pepper 2 tablespoons balsamic vinegar One 15-ounce can cannellini beans, rinsed and drained 1 pound assorted tomatoes, roughly chopped Directions Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature. Print